Mama's Tip of the Day (part 2)

When NOT to use flour as a thickener:

The basic rule of thumb is simple; use flour (or Wondra) to thicken dishes with meat, and switch to cornstarch for fruits and vegetables. There's a slight taste and consistency difference between the two, so in the end it's really up to you. One of the nice things about cornstarch is how readily it dissolves in water, so it's pretty easy to avoid lumps. Just mix equal parts cornstarch and water, stir until completely dissolved, THEN add it to your sauce. See? No lumps!

(Oh - and if you're kind of a newcomer to the sauces-and-gravies world, go lightly. Generally, about a half-tablespoon or less is enough to do the trick, and the longer you cook it, the thicker the sauce will become. Last thing you want is a gorgeous sauce that's become all gluey because you've gone overboard with the thickener at the last minute.)